This easy vegan lasagna soup is the ultimate comfort food in a bowl —creamy, saucy, full of Italian-inspired flavor, and packed with plant-based protein. It’s everything you love about traditional lasagna, in cozy soup form.
Love Italian-style comfort food? Try my marinara sauce with San Marzano tomatoes, vegan bolognese pasta sauce, or vegan pink pasta sauce next.
Lasagna soup wasn’t a recipe I planned to elaborate on — it just kind of happened. The first time I made it, I was looking for something quick and comforting, so I threw together ingredients I had on hand.
It was a simple, surprisingly delicious, easy-to-make crowd-pleaser that’s perfect for a night in. And it only gets better the next day. But seriously, with how quickly it disappears, leftover lasagna soup is rare around here!
Why this recipe works
- Tofu sausage crumbles bring bold, savory depth and mimic the flavor of traditional Italian sausage using spices like fennel and smoked paprika.
- Cashew cream adds a rich, velvety finish that balances the acidity of the tomatoes without any dairy.
- Tomato paste + whole tomatoes create a deep, layered base that tastes like it simmered all day.
- Broken lasagna noodles keep the spirit of lasagna alive in a simple, no-fuss format.
- Layered seasoning at every stage builds flavor from the ground up — so every bite is hearty and full of comfort.
Want more delicious soup recipes? Try my vegan chickpea noodle soup, lentil vegetable soup, slow cooker bean soup, or this vegan enchilada soup.
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What ingredients you'll need
- Olive oil – Or water for oil-free sautéing
- Onion, carrot, celery, and garlic
- Vegetable broth – Or water and vegan bouillon cubes
- Whole tomatoes – Blended or crushed
- Tomato paste
- Lasagna noodles – Broken into large pieces
- Seasonings
- Soy sauce – Or tamari
- Tofu Sausage Crumbles – Optional but highly recommended
- Cashews – Unroasted & unsalted
Substitutions and additions
- Tofu crumbles: Swap with 1–1.5 cups of crumbled tempeh, brown lentils, white beans, vegan ground meat alternative, or mushrooms.
- Cashew cream: Substitute with ½ cup of blended silken tofu and a splash of lemon juice, or use ½ cup of store-bought vegan cream for a quick, creamy alternative.
- Whole tomatoes: Crushed tomatoes work great — just skip the blending step.
- Pasta noodles:
Gluten-free noodles: Cooking gluten-free pasta separately helps avoid extra starch in the soup, making the broth cloudy.
Toscani or campanelle pasta: Use 8 ounces for a ruffled texture that holds the sauce well.
Mafalda or Fusilli pasta: Replace with 8 ounces for a mini lasagna look without breaking up lasagna noodles.
How to make this recipe (step-by-step)
Soak raw cashews in hot water while you prep everything else.
I highly recommend making a batch of my Vegan Sausage Crumbles for the best flavor and texture, but you can also just use store-bought vegan sausage.
In a large pot, heat olive oil. Add chopped onion + a pinch of salt. Sauté until golden. Add celery and carrot, sauté 2–3 minutes. Stir in garlic, then deglaze with a splash of red wine or broth Add blended tomatoes (or crushed), tomato paste, broth, and dried herbs. Simmer for 10 minutes, partially covered, to let flavors come together.
Drain and blend soaked cashews with water until completely smooth. Set aside.
Stir in broken lasagna noodles and simmer for 8–10 minutes, until tender. Add tofu sausage crumbles and cashew cream. Stir to warm through. Taste and season with soy sauce, balsamic, or salt as needed. Swirl in extra cashew cream and top with fresh basil if you’d like.
Optional add-ins
- Mushrooms: Add sliced mushrooms (like portobello or cremini) for an umami boost.
- Spinach or kale: Stir in a handful of fresh spinach or kale in the last few minutes of cooking for added nutrients and a pop of color.
- Zucchini or bell peppers: Diced zucchini or red bell peppers add texture and a bit of sweetness to balance the tomato base.
- Homemade Vegan Parmesan: Sprinkle some on top or just before serving for a salty, cheesy finish.
In the kitchen tips
- Layer salt gradually: From your salt bowl, add small pinches of salt at each stage — when you sauté the onions, add the garlic, and then the tomatoes. This brings out the natural sweetness and depth without overdoing the salt.
- Cashew cream: Blend long enough to fully emulsify — a high-speed blender gives the smoothest result. Soaking softens the cashews for better texture.
- Golden sauté: Let onions and garlic reach a deep golden brown for a sweeter, richer base.
- Deglaze the pot: A splash of wine or broth lifts browned bits, adding instant flavor to your base.
If you’re all about cozy Italian-inspired meals, you’ll also love my marry me chickpeas with sun-dried tomatoes — a creamy, Tuscan-style chickpea pasta that’s just as comforting and perfect for busy weeknights.
Storage
- Store in an airtight container in the fridge for 3–4 days.
- When reheating, add a splash of broth or water.
Vegan Lasagna Soup FAQs
The tofu sausage crumbles add plant-based protein and delicious flavors, making this soup feel like a full meal.
Baking tofu at a high temp removes moisture and concentrates flavor, giving you chewy, sausage-like crumbles that don't fall apart in the soup.
Definitely. Make the soup base in advance, but cook and store the noodles separately. When ready to serve, reheat the soup and stir in the pasta to keep the texture just right.
Stir in 1–2 cups of cooked white beans, chickpeas, or red lentils.
Yes! You can use either lasagna noodles (with wavy edges) or flat lasagna sheets. Just break them into large pieces before adding to the soup.
Did you try this recipe? Let me know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest!
📖 Recipe
Vegan Lasagna Soup
Equipment
Ingredients
- 1 batch Vegan Tofu Sausage Crumbles, optional but highly recommend, you can also use store-bought vegan sausage
Lasagna soup
- 1 tablespoon olive oil, OR water
- 1 yellow onion, finely chopped
- 1 small carrot, grated
- 1 stalk celery, finely diced
- 4 cloves garlic, minced
- 1 teaspoon sea salt, place in a small bowl and add pinches gradually at each stage.
- 1 splash of red wine, for deglazing, OR vegetable broth
- 5 cups low-sodium vegetable broth, OR 5 cups water and 2 vegan bouillon cubes
- (1) 28-ounce can whole tomatoes, mashed or blended, OR use crushed tomatoes
- (1) 6-ounce can tomato paste
- 2 teaspoons dried basil
- 1.5 teaspoons dried oregano
- ½ teaspoon crushed red pepper flakes, see Notes
- 7 lasagna sheets, broken into large pieces
- ¼ cup fresh basil leaves, torn
- 2 teaspoons tamari, OR soy sauce
- Splash of balsamic vinegar, optional
Cashew cream
- ½ cup raw cashews, soaked in hot water for 15–20 minutes
- ½ cup water
- 1 pinch of sea salt
Instructions
- Cover cashews with hot water and soak for 15–20 minutes while prepping the soup. Set aside.
- Make tofu sausage crumbles: Prepare 1 batch of Vegan Sausage Crumbles, or use your favorite store-bought vegan sausage (Optional to prep ahead of time.)
- In a large pot, heat olive oil over medium heat. Add chopped onion + a pinch of salt from your bowl. Sauté until golden, 5–7 minutes.
- Stir in carrot and celery. Cook for 2–3 minutes. Add garlic and cook 1 minute more.
- Add a splash of red wine or broth, scraping up any browned bits from the pot.
- Add broth (or water and bouillon cubes), tomatoes, tomato paste, basil, oregano, crushed red pepper, and a generous pinch of salt from the bowl.
- Bring to a gentle boil, then reduce to a rolling simmer. Partially cover and simmer for 10 minutes.
- Drain soaked cashews and blend with ½ cup water and a pinch of salt until smooth. Set aside.
- Stir broken lasagna noodles directly into the soup. Simmer for 8–10 minutes, until al dente and tender. Stir occasionally to prevent clumping. Raise heat if needed to maintain a gentle boil.
- Stir in sausage crumbles, 3 tablespoons of cashew cream, and torn fresh basil. Warm through and adjust seasoning with tamari, balsamic vinegar, or more salt if needed.
- Ladle into bowls. Top with extra cashew cream, fresh basil, and a sprinkle of vegan parmesan. Serve with garlic bread or crusty sourdough.
Notes
- Make the tofu sausage crumbles ahead for faster prep, or bake them while the soup simmers. Omit crushed red pepper in the soup if making sausage crumbles.
- Use homemade almond parmesan, store-bought, or a sprinkle or two of nutritional yeast for a cheesy finish.
- For thinner soup, stir in a splash of broth before serving.
- Gluten-free? Cook the GF pasta separately and stir it in just before serving.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach (INHC) with advanced training in hormone health, trained yoga instructor, former restaurant owner, and mom of nine who’s been plant-based for over 20 years. She’s cooked approximately 4,382 pots of beans and reinvented comfort food more times than she can count. She’s completed multiple half marathons and a Tough Mudder because she can’t resist a new adventure — and apparently, she can’t vacation without cooking either, since her juicer (beets and greens, too) and pasta pot always come along. Julie’s work has been featured in HuffPost, Yahoo, YourTango, Mamamia, MSN, Redfin, Better Humans, and The Good Men Project. Through her blog, coaching, and weekly newsletter, she helps others simplify wellness, build lasting habits, and feel good again — one grounded, delicious choice at a time.
Julie Gaeta says
This lasagna soup is seriously so good! The tofu sausage crumbles add amazing flavor, and the cashew cream makes it so creamy. It's one of those recipes that tastes even better the next day, so I like to make a double batch for leftovers.
Fran says
I love this… tofu sausage is a game changer; i’m gonna use that just for Ramen, stir fry etc as well. This totally simplifies lasagna for us. It’s still a bit time consuming with each component but sooooo worth it. Add balsamic at the end it’s amazing.
Julie Gaeta says
That’s amazing to hear! Tofu sausage really is a game changer—it adds so much flavor. I love the idea of using it for ramen and stir-fries too! Thanks so much for sharing! 😊